Cover -- Half Title -- Series Page -- Title Page -- Copyright Page -- Table of Contents -- List of figures -- List of tables -- List of contributors -- 1. Introduction -- Acknowledgements -- References -- PART I: The link between quality and identity -- 2. The identity quality of restaurants: An affordance to the tourist ecumene? The example of the Christopher Coutanceau restaurant in La Rochelle -- 1. Introduction -- 2. Identity quality as a trajection system -- 3. The Christopher Coutanceau restaurant in La Rochelle -- 4. The identity quality of the Coutanceau restaurant as a tourist affordance -- 5. Conclusion -- Notes -- References -- 3. Gourmet tourism as part of a territorial branding strategy: The example of Auvergne -- 1. Introduction -- 2. Conceptual framework -- 3. Auvergne: a region intent on boosting its appeal -- 4. What products and recipes can Auvergne promote? -- 5. Is there gourmet tourism in Auvergne? -- 6. Discussion: what contribution can gourmet tourism make to Auvergne to boost its appeal? -- 7. Conclusion -- Notes -- References -- 4. Analysing the links between identity and quality as vectors of local economic development in rural mountain areas -- 1. Introduction -- 2. Local products and the tourist experience -- 3. Local produce and landscape quality -- 4. Trademarks to market a local area and its specialities -- 5. Conclusion -- Notes -- References -- 5. The real and imaginary Alentejo: Overlapping perspectives on the various strategies for agricultural and tourism development in this Portuguese region -- 1. Introduction -- 2. Landscapes of power, local development, and why one man's happiness is not another man's gain -- 3. Towards a redefinition of Alentejan identity based on multifunctionality -- 4. Casa do Alentejo in Lisbon: a showcase for Alentejan identity and an external actor for local development?.

5. Some concluding but entirely provisional remarks -- Notes -- References -- 6. Gastronomy and identity in tourism development: The role of festivals in the Province of Cordoba -- 1. Introduction -- 2. The research context -- 3. Methodology -- 4. Results -- 5. Conclusions -- Notes -- References -- 7. Local food products as vectors of authentic tourism experiences -- 1. Introduction -- 2. Identity and authenticity of the local product through quality and typicity characteristics -- 3. The local product with quality characteristics that indicate its authenticity -- 4. Local products, vectors of authenticity of the tourism experience -- 5. Conclusion -- References -- PART II: The link between quality and diversity -- 8. From entrepreneurship to local development by a central actor or the dynamics of the links between quality and diversity: The example of the Longjing Caotang restaurant in Zhejiang Province, China -- 1. Introduction -- 2. At the scale level of the Longjing Caotang restaurant: qualitatively develop and orient the mainly local jobs and promote high-level training in local catering -- 3. At the scale level of the restaurant's catchment area: stimulate and revitalise local agriculture with qualitative objectives -- 4. At the scale level of the province: encourage people to stay or stimulate a return to the countryside, change and spread new practices linking quality and diversity -- 5. Conclusion -- Notes -- References -- 9. The Cognac vineyard region: Territorial quality as a focus of tourism development in the context of a globally consumed product -- 1. Introduction: cognac, local production, and worldwide consumption -- 2. The territorial quality of Cognac -- 3. Tourism development in accordance with the territorial quality of Cognac -- 4. Conclusion -- Notes -- References.

10. Diversity of local food production models and local development: A comparative analysis of food production strategies -- 1. Introduction -- 2. A field survey of the multidiversity of the promotion of local food production in the Drôme department -- 3. The development of the local social food space as a local development dynamic -- 4. The tradition-labelled and the "cultural here and now" strategies of small-scale producers within a network: two differentiated local food models -- 5. The local development of the "cultural here and now" strategy of small-scale producers in a network -- 6. Conclusion -- Notes -- References -- PART III: The link between quality, innovation and creativity -- 11. Craft beers and beer festivals: Exploring the potential for local economies and gastro-tourism in the UK -- 1. Introduction -- 2. Literature review -- 3. Methodology and data analysis -- 4. Exploring the potential of gastronomy and local development -- 5. Conclusions -- Notes -- References -- 12. The luxury turn in wine tourism: Still good for local development? -- 1. Introduction -- 2. Wine tourism and local development -- 3. Critical factors in wine tourism -- 4. Luxury wines. . . -- 5. . . . and luxury wine tourism -- 6. What kind of wine tourism for what strategy of local economic development? -- Notes -- References -- 13. Urban experiential value creation platforms: The case of Eataly -- 1. Introduction -- 2. Value creation in the urban brandscape -- 3. Eataly in the Florentine brandscape -- 4. Discussion and concluding remarks -- Note -- References -- 14. Are social eating events a tool to experience the authentic food and wine culture of a place? -- 1. Introduction -- 2. The development of social eating and the importance of interaction in the dining experience -- 3. The role of the community in social eating events -- 4. Objectives and methodology.

5. Results -- 6. Discussion -- 7. Conclusions -- Notes -- References -- 15. Gastronomy, local development, and the quality issue: A provisional conclusion -- Gastronomy and identity -- Gastronomy and diversity -- Gastronomy, innovation and creativity -- To sum up -- References -- Index.